Cor Blimey Guv’ Owz Ya Father Dick Van Dyke Arthur Askey AND…Bangers n’ Mash

Again, we did this a couple of M.C.C’s ago along with the tiramisu. An old classic- Sausages, mash, braised savoy cabbage & onion gravy…Mmm, as English as an estate agent in a lavender shirt, fat knotted tie & a pair of brown shitflickers gettig out of a new mini. I mean, brown shoes with a dark suit? What’s that about? & if ever there’s a car that says “SMUG”. Beep, beep, pip, pip…F£$k off. I digress…
Bangers n' Mash

Worst Tapas in the World

I’ve just been to Gran Canaria for a week. Bloody great, generally the food was fantastic. My way to normally find the best places to eat are to look for where the locals are sitting, usually the grumpy old men types and generally this works well.

In one particular case I can’t tell how wrong this was.

Nasty Tapas

Those things on the right (the fullest bowl) were like chicken McNuggets, but worse (believe it), the luminous orange things in the middle were weird crab things that had claws hanging out of them to just to convince you they might have real food in them… The potatos were nice though with Mojo (pronounced mocho) sauce… I have to find that recipe.

We need a real camera

I’ve just added some pictures to some of the previous recipes (Veggie burgers and relish). It’s just struck me that the quality of the photos really does a massive injustice to the quality of the food that we’ve been cooking up at the MCC. We’ve always used the cameras built into our phones and always thought this ok, definatley conveniant. We started with the Sony Ericsson w800i and now we use the new Nokia N73, which is much better but still gives that washed out look and lack of depth…

So any budding foodie photgraphers that have any tips please leave us some comments and tips.. Please!


This is not really a recipe as such. It’s a robust looking selection of chunky roots, a veg melange feauturing the carrotangle by Sensi, that went rather well with our Tuna fishcakes. mmmm, robust and chunky.


  • Carrots
  • Runner beans
  • Courgettes
  • Garlic
  • Lime juice
  • Salt & pepper
  • Olive oil

Continue reading “Vegetangles”

Rocinantes Red Pepper Sauce (Homage to Barney)

Sometimes food can be a tad dry or lacking in a bit of colour. So you need a wet and vivid saviour. A bit like me. I am often wet and invariably vivid. This Homage to Barney was made with the Tuna fishcakes and the two went together like Tommy Canon and Bobby Ball without the braces. I suppose the Vegetangles (patent applied for) could be a bit like braces but, I digress. (Our American friends will have to insert their own quality comedy double act for Canon & Ball)


  • 2 red peppers
  • 1 medium onion
  • 4 chunky garlics
  • Good splash of Balsamic Vinegar
  • and a good splash of Soy sauce
  • 1/2 a cup of water
  • Olive oil
  • A teaspoon of honey
  • Salt and Pepper

Continue reading “Rocinantes Red Pepper Sauce (Homage to Barney)”

A Tin of Tuna A Tonne of Dee-Lite

Eating fish is a bit like riding a bike. Sort of. Anyway, I am not really very fond of fish, but I do have a bike, so I was a bit dissappointed to find out we were doing tuna fishcakes. Got anything in the freezer Sensi…? Of course, I always make the kids try stuff so I thought it would be shamefull of me not to indulge. And was I pleasantly surprised? Well, it was a bit more than pleasant.


  • 8 medium potatoes
  • 1 large onion
  • Bunch of corriander
  • 2 cans of tuna in oil
  • Salt and pepper

Continue reading “A Tin of Tuna A Tonne of Dee-Lite”